Chicken Free Ginger-Cardamom Plum Oat Crisp
Juicy plum wedges meet warm spice in this bubbling, golden-topped dessert that feels like autumn in a baking dish. Fresh ginger and double layers of cardamom give the filling and the crisp topping a fragrant, slightly exotic depth that makes every bite genuinely exciting. Arrowroot starch works quietly in the background, thickening those jammy plum juices into something luscious rather than watery. The topping comes together with rolled oats, almond flour, and sliced almonds all bound by maple syrup and melted coconut oil — no butter, no eggs, nothing from the poultry world anywhere in sight. It's naturally free of animal proteins, so you can serve it confidently to a mixed crowd without any last-minute label-checking. Let it rest those full ten minutes after it comes out of the oven and you'll be rewarded with a filling that holds its shape beautifully when scooped. Serve it warm on its own or with a generous scoop of vanilla ice cream for a dessert that disappears fast.
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Learn more →Ingredients
6 servings
For the filling
- 2 lbs fresh plums (about 8–10 medium), pitted and cut into ¾-inch wedges
- 3 tbsp maple syrup
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground cardamom
- ¼ tsp ground cinnamon
- 1 tbsp arrowroot starch
For the topping
- 1 ½ cups rolled oats
- ½ cup almond flour
- ⅓ cup raw sliced almonds
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- ½ tsp ground cardamom
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish (or equivalent 2-quart baking dish) with a small amount of coconut oil.
- 2
In a large mixing bowl, combine the plum wedges, 3 tbsp maple syrup, fresh ginger, 1/2 tsp cardamom, 1/4 tsp cinnamon, and arrowroot starch. Toss until the plums are evenly coated, then spread them in an even layer in the prepared baking dish.
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